This is a very simple winter soup. It can be made in bigger batches and frozen for easy winter meals. Serve with crusty bread or rolls. For a little variation, you can also add orange zest or 2ml curry powder to the stock.
Recipes and styling by Angela Ridge
With influences of North African markets, this velvet-textured mousse finishes off any spring feast.
Recipes by Jacques Erasmus Photography by Myburgh de Plessis
Every baker needs a basic vanilla sponge cake in their collection. This delicious basic sponge is easy to make and will not disappoint.
Print Recipe Banana caramel crepes Serves: 10 Cooking Time: 10 mins Instructions 1 Buy 5 ready-made crepe pancakes (or make your own). 2 Smear each crepe with ready-made tinned caramel sauce, right to the edges. Peel 5 bananas and roll one up in each caramel crepe. 3 Cut the crepes in half at a diagonal
Spicy lamb neck curry 120g butter 200ml sunflower oil 3 large onions, sliced 55g ginger, grated 4 large cloves garlic, chopped 60g Durban masala (or hot curry powder) 2 tablespoons mustard seeds 2 tablespoons cumin seeds 2 tablespoons turmeric powder 2 tablespoons coriander seeds 2 tablespoons fennel seeds 2 tablespoons cinnamon seeds 2 tablespoons ginger powder 185g tomato paste 1kg tomatoes, chopped 4kg lamb neck pieces 4 litres lamb stock 2 large onions, chopped salt and pepper Heat a heavy-based pot and add butter and oil. Add onions, ginger and garlic and cook the onions until caramelised. Add the spices…